Rice noodles stir-fried with chicken or shrimp, egg and bell pepper in a sweet, tangy tamarind and peanut sauce, finished with bean sprouts, peanuts, cilantro and lime.

Ingredients

For the stir-fry

• 8 oz flat rice noodles
• 3 Tbsp oil, divided
• 3 cloves garlic, minced
• 8 oz chicken, cut into strips, or peeled shrimp
• 2 eggs, beaten
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• ½ cup roasted peanuts, plus more for serving

For the sauce

• 3 Tbsp fish sauce
• 1 Tbsp soy sauce
• 5 Tbsp brown sugar
• 2 Tbsp tamarind paste
• 1 Tbsp sriracha
• 2 Tbsp peanut butter

For serving

• 3 green onions, chopped
• Fresh cilantro, chopped
• 2 limes, cut into wedges

Instructions

1. Cook the noodles just until tender, then rinse under cold water.
2. Mix the sauce ingredients in a bowl and set aside.
3. Heat 1½ Tbsp of the oil in a wok over medium-high heat. Add the chicken or shrimp, garlic and bell pepper and cook for 3–4 minutes, flipping only once, until just cooked through.
4. Push everything to the side, add a little more oil and pour in the eggs. Scramble them, breaking them into small pieces as they cook.
5. Add the noodles, sauce, bean sprouts and peanuts and toss to combine.
6. Top with the green onions, extra peanuts, cilantro and lime wedges.

Notes & substitutions

Watch the Reel

Photos